#dessert #Sweets #For adults #Rare ingredients

Akebi Jam | Coris Cooking Channel's Recipe Transcription

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Ingredients

Akebi (large and small) : 3-4 pieces (approx. 200g of flesh)
Granulated sugar : Approximately 80g (40% of the amount of pulp)
Lemon juice : 1 tsp to 1 tbsp

Time required

25minutes

Procedure

1) Weigh the flesh of chocolate vine 00:28
Take out the flesh and seeds of the akebi with a spoon and weigh it.
2) Mix and heat about half the amount of granulated sugar and lemon juice. 01:06
Add about half the amount of akebi pulp and granulated sugar and lemon juice to a pan and heat over low heat.
3) Strain 01:54
When it's tossed, open it in a colander and strain it to remove the seeds.
4) Add the other half of the granulated sugar and cook. 02:40
Put the other half of the granulated sugar in a pan and cook over low heat while mixing. When it becomes transparent and transparent, cook it. Completed in a storage bottle.

Point

・ Weigh granulated sugar according to the amount of pulp.
・ There is a lot of flesh around the akebi seeds, so strain it carefully. If you press it strongly, the bitterness of the seeds will appear, so gently strain it.
・ Adjust the cooking time according to the amount of water in the chocolate vine. If it becomes transparent and transparent, it is a guide for cooking.
・ When storing in a freezer, stuff the jam in a tapper, wrap it tightly, cool it at room temperature, cool it, and then store it in a freezer. The recommended method is to put it in a tapper, wrap it tightly, and store it in a freezer. If it is frozen, it will be stored for a long time, and even if it is frozen, it will not harden, so it is delicious to scoop it with a spoon and sprinkle it on yogurt.